Protein Pancakes Recipe | Quick and High-Protein Morning Meal

Protein Pancakes Recipe | The Perfect Post-Workout Breakfast

I got hooked on making these protein pancakes after trying a bunch of “healthy” ones that tasted like cardboard. These turned out totally different, soft, fluffy, and just sweet enough to feel like a real breakfast treat. They fill you up without being heavy, and you can mix up the flavours with stuff like cinnamon, vanilla, or even a handful of berries, depending on what you’re feeling that day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Method Video Notes

Ingredients

  

• 1 cup rolled oats blended into flour or left whole for texture
• 1 scoop protein powder vanilla or unflavoured works best
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ TSP salt
• 2 large eggs
• ¾ cup milk any kind
• 1 ripe banana for sweetness and moisture
• 1 tsp vanilla extract
• Butter or oil for cooking

Method

 

1. Blend the oats into a fine flour if you want smoother pancakes; skip blending for a bit more chew.
2. In a bowl, mash the banana and whisk it with the eggs, milk, and vanilla until smooth.
3. Add the oat flour, protein powder, baking powder, cinnamon, and salt. Mix until just combined, thick but pourable.
4. Heat a nonstick pan over medium heat and lightly grease it with butter or oil.
5. Pour about ¼ cup of batter per pancake and spread it out slightly.
6. Cook until bubbles form and the edges start to set, about 2–3 minutes.
7. Flip and cook the other side for another 1–2 minutes until golden brown.
8. Keep the pancakes warm under a towel or foil while you cook the rest.

Video

Notes

• Store leftover pancakes in an airtight container for up to 3 days.
• Freeze extras in a single layer and reheat in a toaster for quick breakfasts.
• You can use plant-based protein powder for a dairy-free version.

Tips & Tricks

• The batter thickens as it sits. Add a splash of milk if it feels too thick.
• Avoid overcooking; protein pancakes dry out faster than regular ones.
• For extra flavour, mix in a pinch of cocoa powder or peanut butter.
• I like to blend everything in one go for a quick prep and a smooth texture.
• If using unsweetened protein powder, add a teaspoon of honey or maple syrup to balance the taste.

Serving Suggestions

• Top with Greek yogurt, fresh fruit, and a drizzle of honey for a light meal.
• Spread almond butter and slice bananas for a post-workout boost.
• Stack with berries and a spoon of yogurt for brunch-style pancakes.
• For a dessert twist, top with melted dark chocolate and crushed nuts.

Seasonal Variations

• Spring: Mix strawberry or a few blueberries in the batter.
• Summer: Add tropical fruit like mango or pineapple for a fresh twist.
• Autumn: Stir in pumpkin purée and a dash of cinnamon and nutmeg.
• Winter: Serve with warm apple slices or drizzle with peanut butter and cinnamon.

Nutrition (per serving):

• Calories: 250
• Protein: 20g
• Carbs: 24g
• Fat: 7g
• Fibre: 3g
• Sugar: 5g